Borscht with nugyl
6 servings
150 minutes
Recipe taken from the book "Ural cuisine.
1
Wash the chicken, place it in a deep pot, cover with cold salted water, and boil until cooked (1-1.5 hours), periodically skimming off the foam that forms.
- Chicken: 1 piece
2
Strain the prepared broth.
3
Prepare nouguli. For this, knead the yeast-free dough and let it rest.
4
Then roll into thin strands and cut them into strips 6-7 cm long and 4-5 mm thick.
5
Peel the beetroot, wash it, cut into thin strips and sauté until cooked in a saucepan with heated oil (40 g), vinegar, and a small amount of chicken broth.
- Beet: 2 pieces
- Butter: 80 g
- Vinegar 3%: 2 tablespoons
6
Wash, peel, and finely chop the carrot, parsley root, onion, and tomatoes.
- Carrot: 2 pieces
- Parsley root: 1 piece
- Onion: 1 head
- Tomatoes: 3 pieces
7
Sauté in the remaining heated oil.
- Butter: 80 g
8
Wash the cabbage, shred it into thin strips, and place it in the lightly boiling broth.
- White cabbage: 600 g
9
After 5–7 minutes, add the prepared nuggets.
- Yeast dough: 400 g
10
At the end of cooking, add beetroot, sautéed carrots, parsley, onion, tomatoes, and allspice to the borscht.
- Beet: 2 pieces
- Carrot: 2 pieces
- Parsley root: 1 piece
- Onion: 1 head
- Tomatoes: 3 pieces
- Allspice peas: to taste
11
Salt and pepper everything to taste and bring to a boil.
- Salt: to taste
12
Place 2-3 pieces of chicken, sour cream, and dill in each plate when serving.
- Chicken: 1 piece
- Sour cream: 200 g
- Chopped dill: 3 tablespoons